These muffins were born out of re-creating ones that I was buying at the store ($5 for 4 muffins!). I used blueberries and banana as my flavor, but these are very adaptable to a wide variety of flavors and add-ins

INGREDIENTS

2/3 cup flax seeds

1 cup thick rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoon cinnamon

1 teaspoon nutmeg

pinch of fine sea salt

2 eggs

1 ripe banana, mashed (or any 1/2 cup of fruit puree)

1/4 cup sugar

2oz of avocado or coconut oil

2oz of water

1 cup frozen blueberries (keep in the freezer until ready to add to mix)

INSTRUCTIONS

Preheat oven to 350. Prepare your muffin tin,

Grind the flax seeds in a coffee grinder (works best do in two batches). I do not buy pre-ground flax seeds because of how fast the fats break down. Add the flax flour to a large bowl and then add oats through sea salt. Mix together.

In a medium bowl, mash the peeled banana then add the two eggs and stir until eggs are just beaten. Add sugar through water, stir to mix well.

Add the wet ingredients to the dry ingredients, stir until just mixed together. Now add the frozen blueberries. Gently fold into the mixture.

Spoon in the mix into the muffin pan.

Bake for 22-28 minutes (check with a tooth pick for doneness at 22 minutes)

Makes 9 muffins

Gluten Free and Dairy free Goodness. Full of great Fats, fiber and protein